Miso grilled chicken with edamame corn salad is a summery meal that you can enjoy during any season. Chicken breasts are seasoned with ginger, miso paste, garlic, and sesame oil before being seared on the grill. If the weather permits, you can cook this meal outside but an indoor grill works just as good. The edamame and corn salad is fresh and bright and is a delicious compliment to the chicken.

Sprinkle with 2 tsp olive oil, salt and pepper to taste. Mix well to make sure kernels are evenly coated.

Spread in a single layer on a foil lined baking sheet.

Roast for 2-3 minutes and give the kernels a toss.

Roast an additional 2-3 minutes until kernels are nice and golden brown.

Add all ingredients into a medium sized mixing bowl.

Mix well and let rest in the refrigerator.

Remove chicken from the refrigerator. Heat 2 tsp olive oil in a non-stick grill pan over medium high heat. Grill chicken for 4-5 minutes per side. You can tell the chicken is ready to flip when you have nice char marks. Flip and grill for an additional 2-3 minutes until chicken reaches an internal temperature of 165 degrees.

Remove to a plate and serve with a generous portion of your corn salad.

Great flavors in this meal and the chicken was complimented by the salad. Easy and quick to make I highly recommend this meal any day of the week.